Homemade Refreshing Tepache

Name: Homemade Refreshing Tepache
Prep time: 20 min
Total time: 20 min
Cuisine: Mexico
Ingredients: 1 unit of pineapple (ripe, with the peel); 150 g of turbinado sugar; 200 cl of water (filtered); 2 units of cinnamon (sticks of); 20 g of ginger (fresh, cut into slices); 3 cloves of cloves (whole)

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Tepache is a fermented drink from Mexico made with pineapple. Refreshing and lightly fizzy, it is loved for its fruity, spiced flavors and is perfect for quenching your thirst.

Total time: 20 min
Prep: 20 min
Cook: –
Rest: 48 h
Difficulty: Easy
Per person: €0.50

By the CookinBreak team

Ingredients 6

servings

Estimated cost €2.00

Equipment

Kitchen knife
Cutting board
Colander
Clean kitchen towelor cheesecloth
Glass jar(at least 3 liters)
Airtight glass bottlefor bottling
Rubber band

Instructions

Tap a number to check off the step, and a time to start a timer.

Wash the pineapple thoroughly. Cut off the crown and the bottom. Remove the peel and core of the pineapple and cut them into rough chunks.

Place the pineapple pieces in the large glass jar. Add the brown sugar, cinnamon sticks, cut ginger and cloves.
Pour the water into the jar until all the ingredients are covered. Make sure about 5 centimeters of space remains at the top.
Cover the opening of the jar with the clean cloth and secure it with the rubber band. Let ferment at room temperature, out of direct sunlight, for 2 to 4 days.
Stir the mixture once a day with a clean spoon. Bubbles and a light foam on the surface will show that fermentation is under way.
After the desired fermentation time, strain the tepache through the strainer to remove the solids. Discard the pineapple pieces and the spices.
Transfer the strained liquid into the airtight bottles. Seal the bottles tightly.
Let the bottles ferment a second time at room temperature for to get more fizz, if desired. Open the bottles carefully to release the excess gas.
Refrigerate the tepache before serving and drink it chilled.

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Nutrition facts

per serving · estimate

55kcal

Protein0 g0%
Carbs13 g100%
Fat0 g0%

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a fizzier tepache, you can leave the bottles sealed at room temperature for a second fermentation (carbonation) for 12 to 24 hours before refrigerating them. Release the gas carefully before opening. If no foam appears, add a small extra pinch of sugar to restart the fermentation. Adjust the fermentation time to the sweetness you want; the longer it ferments, the less sweet and the (slightly) more alcoholic it will be.

Freezing : Can you freeze this recipe?

Not recommended

Freezing alters the texture and the liveliness of the flavors. Disrupts the active cultures.

Storage : How long does it keep?

After fermentation (2-3 days at room temperature), keeps 5 to 7 days max in the fridge in an airtight bottle. Less sugar extends the shelf life.

Making ahead : Can you make it the day before?

Yes

Preparing the ingredients and starting the fermentation can be done the day before. The process then takes 2-3 days.

Reheating : How do you reheat it?

Not relevant. Served cold.

Variations

Add a second fermentation in the bottle for 12 to 24 hours for more bubbles.
Stir once a day with a clean spoon.
Serve well chilled.

Mistakes to avoid

Using an unwashed pineapple: wash it thoroughly, since its peel is used.
Filling the jar to the brim: leave about 5 cm at the top.
Opening the bottles abruptly: open them carefully to release the pressure.

Frequently asked questions

How do you make tepache?

Put the pineapple peel and core in a jar with the brown sugar, cinnamon, ginger and cloves, cover with filtered water and let ferment at room temperature for 2 to 4 days.

How can you tell if fermentation has started?

Stir the mixture once a day with a clean spoon. Bubbles and a light foam on the surface show that fermentation is under way in the jar.

How do you make tepache fizzier?

Strain the liquid, transfer it to airtight bottles and let it ferment a second time for 12 to 24 hours at room temperature, then open carefully to release the excess gas.

How do you cover the jar during fermentation?

Cover the opening with a clean cloth secured with a rubber band, and keep the jar out of direct sunlight, with about 5 centimeters of empty space at the top for the foam.